Pear Snacking Cake With Brown Butter Glaze

By Melissa Clark

Pear Snacking Cake With Brown Butter Glaze
Andrew Scrivani for The New York Times
Total Time
1¼ hours, plus setting and cooling
Rating
4(429)
Comments
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This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.

Featured in: A Snacking Cake Packed With Pears

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Ingredients

Yield:12 servings

    For the Cake

    • 1cup/227 grams unsalted butter (2 sticks), at room temperature, more to grease the pan
    • 1cup/200 grams granulated sugar
    • ½cup/100 grams dark brown sugar
    • 1¼teaspoons baking powder
    • 1teaspoon fine sea salt
    • 1teaspoon vanilla extract
    • 1teaspoon grated nutmeg
    • ⅛teaspoon ground clove
    • ½teaspoon baking soda
    • 4large eggs, at room temperature
    • 4large pears (2¼ pounds/1 kilogram), peeled, cored and shredded or finely chopped (to yield 2½ cups)
    • 2¾cups/350 grams all-purpose flour
    • ¾cup/75 grams rolled oats
    • ½cup toasted walnuts or pecans, chopped (optional)

    For the Brown Butter Glaze

    • 5tablespoons/70 grams unsalted butter
    • 2tablespoons/25 grams dark brown sugar
    • 1cup/125 grams confectioners’ sugar
    • 3tablespoons/45 milliliters heavy cream or milk, more as needed
    • 1teaspoon vanilla extract
    • Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

567 calories; 27 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 77 grams carbohydrates; 4 grams dietary fiber; 45 grams sugars; 7 grams protein; 329 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.

  2. Step 2

    Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.

  3. Step 3

    With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.

  4. Step 4

    Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.

  5. Step 5

    Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.

  6. Step 6

    Whisk in brown sugar until it dissolves. Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.

Ratings

4 out of 5
429 user ratings
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Comments

Ellen

Wow--you people are rough! It's a cake, not breakfast, lunch or dinner. Actually, without the glaze, the cake isn't so sweet, though I'm no sugar hater--I thought the glaze was great. :) My concern was that no way was it done in 40 min, or even 50. I baked it a full 60-65 min until the center top was not soupy. 2 3/4 cup flour is a lot for a 9 inch pan. My pears were juicy and sadly, I just couldn't discern "pear" in the cake after it was baked.

MsKranky

Heck, I think there are enough eggs, butter and sugar that you could use grated broccoli or asparagus and it would taste wonderful!

lenora

I changed the sugar amount b/c of the comments...150 grams total...50 was brown sugar...and upped the nutmeg...grated some of the pears and cut 2 into chunks. Quite tasty. Not too sweet. I also opted to use earth balance instead of butter in the cake. Used butter in the frosting. A wonderful moist cake. And not too sweet.

robin

next time I'll make this in a larger pan. I'm in the oven now in an 8 x 8 pyrex and it's been almost an hour and the center is still not done. the cast iron suggestion was a good one. I'll use my 10" and it should be perfect

Emma S

The cake itself isn’t too sweet or strong in flavor, i definitely taste the pear (i used pretty over-ripe pears). Next time I’d prob a little more of the spices. BUT THE GLAZEEEEEEEE - truly incredible.

emily

This is very good, and a great way to use up pears that have gone too soft for picky children to eat. I threw in a few slightly soft apples too. By the second day the spice flavors came out more, but still more could be added - ground ginger (or fresh??) and cinnamon. I never got around to making the glaze and it was still great. Next time!

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